How To Roast Kakai Pumpkin Seeds

Halloween pumpkin-carving has come and gone.  Yet the memories of making use of the resulting bumper crop of pumpkin seeds persists.  I've been roasting pumpkin seeds most of my life.  Beginning as a child with the help of my parents - followed-on with jack-o'-lantern carving with my daughter and continuing into retirement.  this has culminated in farming pumpkins solely for their seeds.  

Admittedly, I've grown pumpkins for carving, roasting on the grill or making pie filling.  Yet we all can get a can of inexpensive pie filling just about anywhere - but where can you get a good roasted pumpkin seed?  

A number of years ago I began raising hybrid pumpkins renowned for their pulp and seeds. If you're a fan of roasted pumpkin seeds you have to check this out.  Not only are these pumpkins terrific for fall décor they are prolific seed producers.  Furthermore, their seeds lack the tough outer hulls of other gourds making them perfect for roasting.  On top of that they're a bush-variety and don't take-up large amounts of space in the garden. 

In 2019 disaster struck.  My seed pumpkins germinated, grew to maturity and by all outward appearances looked perfectly normal. However, at harvest time I was surprised to find them full of ordinary, pedestrian, white seeds with the tough outer hull. My pumpkins were the victim of a cross-pollinated batch of seed stock. The entire crop was a loss. The seed company apologized, furnished a credit for my next order and I had to fall-back on a strategic reserve of 2018 seeds in the bunker freezer.  The 2020 harvest was a welcome return to normal.

This year was beset with a different set of problems - namely a cold and wet spring followed by drought conditions. First planting didn't germinate.  The second planting failed too. The third sowing successfully germinated one solitary vine that produced fourteen plump gourds.  Remarkable but a month behind schedule.  My pal Six Deuce had a crop failure - and as a consequence he was the beneficiary of a half-dozen of my gourds to meet his winter seed snacking needs. 

Behold the Kakai pumpkin......

A fetching bright orange gourd with dark green digital camouflage, non-GMO and organically-raised pumpkin of about 5 to 8 pounds. And chock-full of hull-less green seeds.  Pure kernel and without that nagging-tough outer shell.  All you have to do is open them up, insert your hand into the pulp and all of those seeds will slip right out.  And plenty of them too. 

Pour your seeds into a stock pot and add enough cold water so that they float freely.  Add to that a cup of kosher salt.  Bring your pot to a boil, then turn-down the heat and simmer uncovered for 45 minutes. 

Drain your seeds in a colander. Spread them out on cookie sheets and bake at 325 degrees - stirring every 15 minutes so your seeds don't stick and rotating your baking sheets for an even roast.  Allow 60+ minutes or thereabouts.  Ovens vary so use your eyes, ears and nose as a guide.  When your seeds begin to snap, crackle and pop they are done..

Finished product.....

A light, nutty, salty, snack that is full of vitamins, minerals and healthy antioxidants.  They’re good for your prostate fellas.  You can trust me on that.   

Eight gourds yielded five (generous) one-cup paks of vacuum-sealed seeds.  Freeze to maintain freshness.  

Serve with an icy-cold adult beverage during the Packer game and at deer camp. Jill has pronounced them terrific on vanilla ice cream too.